Bbq Buffalo Brisket Reuben Sandwich With Home Made Pickles Food

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BBQ BRISKET REUBEN SANDWICHES



BBQ Brisket Reuben Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1/2 cup sour cream
2 tablespoons prepared dill pickle relish
2 tablespoons ketchup
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 tablespoons cider vinegar
3 tablespoons dark brown sugar
2 fresh bay leaves
2 large cloves garlic, finely chopped
1 teaspoon smoked sweet paprika, 1/3 palmful
A couple pinches ground cloves or allspice
Lots coarse black pepper
1 1/2 pounds thinly sliced cooked beef brisket
1 (16-ounce) package prepared sauerkraut, rinsed and drained
8 slices good quality marble rye bread or 4 "wick" rolls (caraway and salt seeded buns)
Softened butter, if using bread rather than rolls
8 slices Swiss cheese (recommended: Emmentaller)
4 big deli pickles, for serving
Radishes, halved and salted, for serving

Steps:

  • For the Russian-style dressing: In bowl, mix dressing of sour cream, relish, ketchup, chives, salt, and pepper.
  • For the BBQ Brisket Sauce: Combine the ketchup Worcestershire sauce, vinegar, brown sugar, bay leaves, garlic, paprika, ground cloves, and black pepper in a small pot and reduce over low heat, 30 minutes. Cool and store for make-ahead meal with cooked, sliced brisket.
  • Warm the sauerkraut in a small pan.
  • Heat a sandwich press or a large griddle pan over medium heat.
  • Place a slice of Swiss cheese, folded to fit the bread, on 4 slices of bread, lightly buttered on one side and the buttered side facing out. Divide the meat among the sandwiches. Top the meat with some sauerkraut and another slice of cheese. Slather some dressing on the remaining sliced bread, lightly butter the side facing out.
  • Press the sammies on a sandwich press until the cheese melts or griddle the sandwiches until deeply golden on each side. Serve the sandwiches with halved deli pickles and salted radishes.

BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW



BBQ Brisket Sandwich with Caraway Coleslaw image

This barbecue brisket is inspired by my mom's brisket, which is a classic Jewish-style red-wine-braised situation. The sauce combines flavors from my favorite barbecue sauce (heavy on the sweetness!) and my mom's braise, whose acidity balances the sweetness for a next-level sandwich. The caraway in the coleslaw is a nod to the caraway-flecked rye bread that's a staple at Jewish delis and I just love the woodsy depth that it lends.

Provided by Molly Yeh

Categories     main-dish

Time 5h45m

Yield 8 servings

Number Of Ingredients 33

1 cup ketchup
1 cup red wine
1/2 cup tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
4 pounds brisket
1 teaspoon kosher salt
Freshly ground black pepper
Pretzel Challah Buns, homemade or store-bought, recipe follows
1/2 green cabbage, thinly sliced (about 4 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
Freshly ground black pepper
4 carrots, cut into matchsticks (about 1 1/2 cups)
1/2 sweet onion, thinly sliced (about 1 cup)
3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F
1/3 cup (66 grams) flavorless oil, plus more for the bowl
3 large eggs
1 cup (230 grams) baking soda
Coarse pretzel salt, for sprinkling

Steps:

  • For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
  • For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
  • While the brisket is cooking, prepare the coleslaw.
  • For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
  • In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
  • When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
  • While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
  • Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
  • In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
  • While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
  • Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
  • Line a baking sheet with parchment paper.
  • Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
  • Increase the oven temperature to 375 degrees F.
  • Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
  • Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

BISON REUBEN SANDWICH



Bison Reuben Sandwich image

A trip to New York City wouldn't be complete without stopping in a Jewish-style deli, and you can't go to a New York deli without trying a Reuben sandwich piled sky-high with corned beef brisket, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. This is my southern take on that great sandwich. Lean bison is naturally lower in fat than beef, but its flavor is quite similar and you should feel free to use beef brisket if you can't find or don't care for bison. I often dress red cabbage as coleslaw for sandwiches, but cooking it first mellows its bitter note. Hundred Island Dressing is revamped from the original with a substitution of pickled okra for pickle relish. Okra reinforces the southern touch that's also present in the barbecue sauce.

Yield serves 8

Number Of Ingredients 23

3 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce
1 buffalo brisket (about 4 pounds)
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 carrots, coarsely chopped
2 medium onions, coarsely chopped
2 stalks celery, coarsely chopped
6 cloves garlic, coarsely chopped
1 quart chicken stock, homemade (page 240) or store-bought
1 1/4 cups red wine vinegar
3 tablespoons honey
Kosher salt and freshly ground black pepper
1 large head of red cabbage, cored and thinly sliced
16 (1/4-inch-thick) slices Pullman or other good-quality white sandwich bread
1/4 pound fontina cheese, grated (1 cup)
Hundred Island Dressing (recipe follows)
8 tablespoons (1 stick) unsalted butter
1 cup mayonnaise
3 tablespoons ketchup
1 to 2 teaspoons Frank's RedHot or other hot sauce, to taste
Kosher salt and freshly ground black pepper
1/4 cup finely chopped pickled okra
(makes about 1 1/2 cups)

Steps:

  • Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
  • Preheat the oven to 325°F.
  • Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes. Add the garlic and cook for 1 minute.
  • Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce. Bring to a simmer on top of the stove; then cover and place in the oven. Cook until fork-tender, about 2 hours.
  • Meanwhile, make the pickled red cabbage. Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
  • Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
  • Place 8 slices of bread on a work surface. Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing. Top with the remaining bread.
  • Heat one-third of the butter in a large skillet over medium heat. Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
  • Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day. Stir in the pickled okra just before using.

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